If someone was into it in order to get work, s/he would
be far from likely to behave in that way as described.

Unless they were somewhat deranged but able to keep it fairly well
hidden until a breaking point was reached.

Just the way things go. Like an average person putting a

thumb over > ML> a > camera lens, sometimes just unavoidable.

The level of precision required - after all, these
are not average circumstances - makes me think that
such occurrences are in some way intentional.

Some may be, but probably more instances where it's not.

Again, soooo unlikely.

But not totally so.

People who would be liabilities in one way or another
are going to be set up in a position where their havoc
is minimized, if they can't be let go altogether
(director's idiot stepbrother, that kind of thing).

Exactly! If I have to wear concert black, I will, but it's not my choice for normal wear.

The idiot stepbrother is not going to be put in a
spot with high visibility, unless the director has some
interesting self-destructive streak going.

Or, as mentioned above, the idiot can keep the idiocy under wraps.

We've run this reel a bunch of times.

To err is human; to really mess things up requires a computer.

Luckily, computers, though they can get you into
hot water, can't get you into poison ivy (yet!).

True, but they can help to ID it should you find something suspicious looking.

By the time you've pulled your phone out and taken
a picture, it's likely too late. Better to know
beforehand what poison ivy looks like - back in my
youth, most 5-year-olds knew it already.

the old recipe was called "candied sweet potatoes,"
which was an understatement if anything. The serving
size, if more than a couple tablespoons, might have
been a bit high.

A couple of tablespoons for a serving would have been about one and 3/4
too high a serving for me. Unfortunatly, my parents put more than the
average serving on our plates at Thanksgiving dinner (at my
grandparents) and we were expected to eat it, without complaints.

An ounce of plain has 7 carbs; candied might be up to 9,
according to eatthis.com. The sparkpeople nutrition
estimator seems useless, though.

of a good vanilla ice cream on apple pie isn't too sweet, just adds

a > nice note of a different flavor to the pie. By the same token, a wedge > of extra sharp cheddar cheese with the same piece of pie adds
a

different flavor note, but just as good.

I'd pass on both of those combos.

What about with warm milk (or milk substitute) for breakfast?

That sounds disgusting.

there was one I didn't find until it was far too late.

Need to keep some sort of drawer inventory?

It's not my onions or my fridge. I get to be annoyed,
though.

And let her know she needs to check the drawer before cutting up another onion?

I've been there averaging a week per month. If the leftovers
are from shortly after I leave, they're likely to be dead by
my return. Otherwise, a week or two, sometimes more, I can
salvage.

Ask about the time I had people make crab rangoons

CONTINUED IN NEXT MESSAGE <<

Interesting. I try to get things to shoehorn into
one message.

Didn't quite do it this time. (G)

I'm still not sure where that split happens, or
what does it.

All that was continued in this message was the above line.

I'm not going to worry about it, just wonder mildly where
along the line the truncation occurs.

Eve Arden's Divine Dill Dressing

Somehow it doesn't sound as divine as the title indicates it should.

(G)
Things seldom do.

True.

Thirsty lambs run foxy dangers; dogs are found
in many mangers.

Lipton vegetable dip w/fat free sour cream
categories: appetizer, dip, useless
zervings: 16

1 pk Lipton Vegetable Soup & Dip dry mix
2 c fat fee S\sour cream

mix together. chill and enjoy.

sparkpeople.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

(CUT!)

The idiot stepbrother is not going to be put in a
spot with high visibility, unless the director has some
interesting self-destructive streak going.

Or, as mentioned above, the idiot can keep the idiocy under wraps.

We've run this reel a bunch of times.

So, as you see, a lot has been chopped out. If you're OK with it, we may
as well end the thread.

To err is human; to really mess things up requires a

computer. > ML> Luckily, computers, though they can get you into

hot water, can't get you into poison ivy (yet!).

True, but they can help to ID it should you find something

suspicious > looking.

By the time you've pulled your phone out and taken
a picture, it's likely too late. Better to know
beforehand what poison ivy looks like - back in my
youth, most 5-year-olds knew it already.

Leaves of three, let it be. I've never gotten into it--don't think there
was any around the property where I grew up. We also had the run of
neighbor's land and the NYS owned mountain across the street but still
never encountered the stuff.

the old recipe was called "candied sweet potatoes,"
which was an understatement if anything. The serving
size, if more than a couple tablespoons, might have
been a bit high.

A couple of tablespoons for a serving would have been about one and

3/4 > too high a serving for me. Unfortunatly, my parents put more
than the > average serving on our plates at Thanksgiving dinner (at my

grandparents) and we were expected to eat it, without complaints.

An ounce of plain has 7 carbs; candied might be up to 9,
according to eatthis.com. The sparkpeople nutrition
estimator seems useless, though.

I'm still not going to eat them if I have any choice in the matter.

of a good vanilla ice cream on apple pie isn't too sweet,

just adds > ML> a > nice note of a different flavor to the pie. By
the same token, a > ML> wedge > of extra sharp cheddar cheese with
the same piece of pie adds > ML> a

different flavor note, but just as good.

I'd pass on both of those combos.

What about with warm milk (or milk substitute) for breakfast?

That sounds disgusting.

It's really good! Steve's mom served it to him when he was growing up so
he suggested it to me when I made my first pie. I had somewhat the same reaction you did........................until I tried it and liked it.

there was one I didn't find until it was far too late.

Need to keep some sort of drawer inventory?

It's not my onions or my fridge. I get to be annoyed,
though.

And let her know she needs to check the drawer before cutting up

another > onion?

I've been there averaging a week per month. If the leftovers
are from shortly after I leave, they're likely to be dead by
my return. Otherwise, a week or two, sometimes more, I can
salvage.

I keep them about a week, maybe two, depending on how fast I'm using
onion. I did find that uncut onions, put in the fridge for a few days,
tend to be less potent on the tear gas when cut.

Ask about the time I had people make crab rangoons

CONTINUED IN NEXT MESSAGE <<

Interesting. I try to get things to shoehorn into
one message.

Didn't quite do it this time. (G)

I'm still not sure where that split happens, or
what does it.

All that was continued in this message was the above line.

I'm not going to worry about it, just wonder mildly where
along the line the truncation occurs.

Just thought I'd give you an idea with that message.

Eve Arden's Divine Dill Dressing

Somehow it doesn't sound as divine as the title indicates it

should. > ML> (G)

Things seldom do.

True.

Thirsty lambs run foxy dangers; dogs are found
in many mangers.

Huh?

Lipton vegetable dip w/fat free sour cream
categories: appetizer, dip, useless
zervings: 16

Live dangerously--go full fat sour cream. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 06-23-19 20:04, Ruth Haffly <=-
spoke to Michael Loo about 562 movies and moves <=-

By the time you've pulled your phone out and taken
a picture, it's likely too late. Better to know
beforehand what poison ivy looks like - back in my
youth, most 5-year-olds knew it already.

Leaves of three, let it be. I've never gotten into it--don't think
there was any around the property where I grew up. We also had the run
of neighbor's land and the NYS owned mountain across the street but
still never encountered the stuff.

We do have some around us, mostly in those woods behind the house.
There was one vine that had grown up a tree with the main "trunk" about
the size of my fore arm. When we had some tree work done, they cut it
at two places so that it would die out.

We have a fair amount of five leaf vines also, plus some English ivy
that keeps spreading out and trying to climb a tree. I pull it down
from time to time.

Very low carb count, not sure I believe it but maybe so. Also, I'm sure
that you would kill the cilantro. Since it is supposed to be Thai, I
might consider using some Thai basil rather than the mint.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef Chaing Mai
Categories: Appetizer, Quick, Ground meat, Thai
Yield: 24 appetizers

1 lb Lean ground beef
1/4 c Wild rice, finely ground
--w/grinder or blender
2 ts Sugar
1/2 ts To 1 ts red-pepper flakes ~
1/2 c Sliced green onions
1/2 c Chopped fresh mint leaves
2 tb Chopped fresh cilantro
1/4 c Fresh lemon juice
2 tb Soy sauce
1 ts Dark Asian sesame oil
2 lg Heads butter lettuce
Salt and pepper ~
Fresh mint leaves

Prep: 20 minutes Cook: 10 minutes Cost 22 cents each for 24
appetizers

1. Saute' the beef in a large skillet for 5 minutes, until no longer
pink. Stir in rice, sugar, pepper flakes, onion, mint, cilantro,
lemon juice, soy, sesame oil, salt and pepper. Heat through, stirring
frequently. Spoon into serving dish; set on a large platter. Surround
dish with lettuce and mint leaves.

2. To serve, have guests sppon a small amount of beef mixture and
mint onto a lettuce leaf; roll up and eat out of hand.

Nutrient Value per serving: 59 calories, 4g protein, 4g fat, 2g
carbohydrate, 100 mg sodium, 14mg cholesterol. Exchanges: 1/5 meat.

Recipe - Bob Bowersox, Family Circle Magazine, 4/22/95 typed in
Home_Cooking by teri chesser 6/12/95

From: Teri Chesser Date: 22 Jul 95
National Cooking Conference Echo. Ä

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:59:37, 25 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

By the time you've pulled your phone out and taken
a picture, it's likely too late. Better to know
beforehand what poison ivy looks like - back in my
youth, most 5-year-olds knew it already.

Leaves of three, let it be. I've never gotten into it--don't think
there was any around the property where I grew up. We also had the run
of neighbor's land and the NYS owned mountain across the street but
still never encountered the stuff.

We do have some around us, mostly in those woods behind the house.
There was one vine that had grown up a tree with the main "trunk"
about the size of my fore arm. When we had some tree work done, they
cut it at two places so that it would die out.

Those workers probably deal with it on a regular basis. Good thing they
took care of that vine; it probably had enough runners tho, that it may
have spread thru quite an area.

We have a fair amount of five leaf vines also, plus some English ivy
that keeps spreading out and trying to climb a tree. I pull it down
from time to time.

Steve pulled a lot of wisteria out of the trees at the place we rented
our first few years here in WF. It's pretty, but a nuisance vine also.

Very low carb count, not sure I believe it but maybe so. Also, I'm
sure that you would kill the cilantro. Since it is supposed to be
Thai, I
might consider using some Thai basil rather than the mint.

Title: Beef Chaing Mai
Categories: Appetizer, Quick, Ground meat, Thai
Yield: 24 appetizers

It looks quite low carb and yes, the Thai basil would be a good sub out
for the cilantro.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Ruth Haffly on 06-25-19 01:52 <=-

By the time you've pulled your phone out and taken
a picture, it's likely too late. Better to know
beforehand what poison ivy looks like - back in my
youth, most 5-year-olds knew it already.

Leaves of three, let it be. I've never gotten into it--don't think
there was any around the property where I grew up. We also had the run
of neighbor's land and the NYS owned mountain across the street but
still never encountered the stuff.

We do have some around us, mostly in those woods behind the house.
There was one vine that had grown up a tree with the main "trunk"
about the size of my fore arm. When we had some tree work done, they
cut it at two places so that it would die out.

I suspect Ruth was just lucky not to be particularly sensitive to it. ;)
When I was growing up, we had some in our backyard, in two separate
homes... when we were in Crawfordsville IN, there were some bushes
growing up around a big old stump in the back yard... As a kindergardner
I remember jumping off that stump into the bushes... all lots of fun,
until I got the rash.... there was poison ivy all through those
bushes... So I learned what to look out for ever after... That rash kept
me out of school for a week at least... A couple of moves later, we had
poison ivy growing on our back fence near the opening we went through to
cross the field behind our house to get to the schoolbus stop at the
church parking lot on the other side of the field...

We have a fair amount of five leaf vines also, plus some English ivy
that keeps spreading out and trying to climb a tree. I pull it down
from time to time.

My sister Lydia discovered that one can have an allergic reaction to the English ivy, too... she had a lot in her backyard when they had a house
in town, and she pulled a lot of it.... and got quite the rash from
it... :)

ttyl neb

... Are cranberries healthy? I've never heard one complain.

___ Blue Wave/QWK v2.20
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